New Zealand King Salmon with Citrus Saffron Creme Anglaise, Strawberry and Tarragon Spheres

New Zealand King Salmon with Citrus Saffron Creme Anglaise, Strawberry and Tarragon Spheres

For 4 Servings

Ingredients - Strawberry Reduction

2 Cups Fresh Strawberries
1/2 Cup Water

Ingredients - Tarragon Spheres

14gm French tarragon leaves
1/2 Cup Distilled water
1.5 gm Sodium Alginate
1.5 gm Calcium Chloride
1 Cup Distilled Water

Ingredients - Citrus Saffron Anglaise

2 each Large Egg Yolks
5 each Cherry Tomatoes
1/2 tsp Saffron threads
2 Tbsps Unsalted Butter
1 tsp Garlic, freshly peeled and minced
1 tsp Ginger, freshly peeled and minced
2 tsps Shallots, freshly peeled and minced
1/2 tsp White  Pepper, ground
1/2 Cup Pastis or Pernod
1/2 Cup Fresh Orange Juice
1 Cup Heavy Cream

Additional ingredients required for assembly

4 Tbsps Unsalted Butter
4x4oz (115gms) New Zealand King Salmon

Method - Strawberry Reduction

Method - Tarragon Spheres

Method - Citrus Saffron Anglaise

Assembly

4 Tbsps Unsalted Butter
4x4oz (115gms) New Zealand King Salmon
1 Cup Saffron Citrus Créme Anglaise
1/2 Cup Strawberry Reduction
40 each Tarragon Spheres

Recipe photography:
Patrick McDonnell Photography
www.patrickmcdonnellphotography.com

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